For our last brunch, I brought rhubarb coffee cake (a favorite recipe that I'll be sure to share soon). Last weekend I racked by brain trying to think of something to bring that was a., tasty, b., easy to eat while standing around chit-chatting, and c., easy to transport and serve.
I was leaning toward some kind of egg dish in a crock pot, when I found this recipe from Pillsbury.
OVERNIGHT BANANA FRENCH TOAST
1 loaf gluten-free bread, cut into 1/2-inch cubes (I used a mixture of Udi's whole grain and Food for Life's rice almond bread)
1 cup milk
1 cup maple syrup (I used the fake stuff)
4 bananas, sliced
Spray a 13-by-9-inch baking dish with cooking spray.
Arrange bread cubes in baking dish.
In large bowl, beat eggs, milk and 1/2 cup of the maple syrup with wire whisk. Pour over bread in baking dish. Cover and refrigerate 8 hours or overnight.
Heat oven to 350°F. Uncover; bake 35 to 40 minutes or until golden brown along edges. Let stand 7 to 10 minutes before serving.
Slice bananas over the baked dish. Generously drizzle the remaining maple syrup over the bananas. Serve immediately.